Chocolate chip cookies are THE classic baked good. It was all I ever baked when I was a little kid because it was the first thing I ever learned to bake. On my latest episode of Recipe Testing, I revamped the recipe I used to use when I was 10, and eventually lead me to the ultimate chocolate chip cookie recipe that I am sharing today. It is the perfect balance of crisp and chewy, sweet, salty, bitter, umami, while all melting in your mouth.
These cookies have a few secret and special ingredients — fermented soybean paste and smoked sea salt! Even though I bake for a living, I don’t like having dessert that is too sweet, so I try to find the perfect balance in flavour for everything. The fermented soybean paste adds a little savouriness, and umami, while the smoked sea salt sprinkled on top really accentuates the sweetness in the cookie. I used a mix of milk and semi-sweet chocolate chips for that milky sweetness, and that slight bitterness from the semi-sweet chips. This cookie is so deliciously balanced!
The number one tip to creating the best cookies would be to ONLY USE dough that’s been thoroughly chilled. Throw it in the freezer for a few hours if you have to! Another tip is to have fun with your cookies! You can add or remove anything you like — nuts, flavours, the type of chocolate you use, etc. There are no strict rules when it comes to cookie dough (in my opinion). I’m about to blow your mind with this next tip — you can make almost any cookie dough edible by omitting any kind ingredient that is not safe to eat raw — so by ommitting the eggs, leavening products (baking soda, baking powder), and cooking your flour to 160F/71C to make it safe to eat, then you can freeze them in an airtight container and have homemade cookie dough ready to eat at anytime you have a cookie dough craving! Trust me, I’m speaking from personal experience.
Anyways, enough cookie talk!! Here is the recipe:
Chocolate Chip Cookies
This recipe makes 24 cookies.
320g (3-1/2 cups) all-purpose flour
4g (1 tsp) baking soda
2g (1/2 tsp) salt
226g (1 cup) soft butter
420g (1-1/2 cups) light brown sugar
10g (2 heaping tsps) Korean style fermented soybean paste*
5g (1 tsp) vanilla extract
80g (2/3 cup) milk chocolate chips
80g (2/3 cup) semi-sweet chocolate chips
A pinch of smoked sea salt for topping**
*Can be substituted for miso paste for a milder flavour, or omitted completely.
** Can be substituted for regular sea salt, or omitted completely.
- Sift and whisk together flour, baking soda, and salt in a medium mixing bowl and set aside.
- In a medium mixing bowl, cream together soft butter and brown sugar using a large spoon or spatula until just combined.
- Add in your eggs and stir to combine.
- Add in the soybean paste, if using, then add the vanilla extract.
- Add the dry ingredients and the chocolate chips, and stir just until the dough comes together.
- Using a small ice cream scoop or two tablespoons, scoop the dough into rounds and place onto a baking tray to chill in the fridge for about 30 min-1 hour.
- Take the cold cookie dough balls and freeze in an airtight container for 4 hours to 9 months.
- When baking, preheat oven to 350F/180C and defrost cookies in the fridge for at least an hour. Place them on a baking tray lined with parchment and leave around 2 inches of space between the cookie dough balls.
- Press down lightly, sprinkle with sea salt, and bake for 10-12 min or until the edges are browned.
- Let cool and enjoy!!